0:00:03 > 0:00:04Ooh, Creme Eggs! Ooh, Maltesers! Ooh!
0:00:04 > 0:00:06The "Ooh!" theory to shopping.
0:00:06 > 0:00:09Gregg Wallace and greengrocer Chris Bavin are back for their
0:00:09 > 0:00:11biggest challenge yet...
0:00:11 > 0:00:14I like my food, but this is embarrassing.
0:00:14 > 0:00:16That doesn't bother you, does it?
0:00:16 > 0:00:19..to help families slash their weekly food bills.
0:00:19 > 0:00:22This family's spending an outrageous amount of money.
0:00:22 > 0:00:24I'm getting quite emotional about that.
0:00:24 > 0:00:25They're going undercover...
0:00:25 > 0:00:28Oh, no! I've got to go and do a top-up shop anyway.
0:00:28 > 0:00:32You're already planning to do a top-up shop in the middle of a shop!
0:00:32 > 0:00:34..and taking over kitchens...
0:00:34 > 0:00:36I ain't having this. What is that?
0:00:36 > 0:00:37Where's my stuff?
0:00:37 > 0:00:40..to find out where we can spend less...
0:00:40 > 0:00:42Just under six grand. Stupid money.
0:00:42 > 0:00:44..and where, on the odd occasion,
0:00:44 > 0:00:47it might be worth spending a little more.
0:00:48 > 0:00:50That's the good stuff. Nice. Restaurant standard.
0:00:50 > 0:00:53They'll be checking out the country's most popular food
0:00:53 > 0:00:55and drink...
0:00:55 > 0:00:57My co-presenter tries to get me to do this after a long shoot day,
0:00:57 > 0:00:58actually.
0:00:58 > 0:00:59Go!
0:00:59 > 0:01:02..and giving the great British public their say.
0:01:02 > 0:01:03Yeah, that's delicious.
0:01:03 > 0:01:05No. That's not right.
0:01:05 > 0:01:07They'll be conjuring up cut-price recipes.
0:01:07 > 0:01:10Ta-da! Anybody can make this dish.
0:01:10 > 0:01:12And it was less than ?2.50.
0:01:12 > 0:01:14But at the end of the day,
0:01:14 > 0:01:19will Gregg and Chris prove that you really can eat well for less?
0:01:20 > 0:01:25This is all about breaking habits and learning something new.
0:01:25 > 0:01:28No! SHE LAUGHS
0:01:28 > 0:01:30Let's get to work.
0:01:33 > 0:01:36This week, we're with the Kings. Yay!
0:01:36 > 0:01:39And single mum Sheena's got picky taste buds...
0:01:39 > 0:01:42It's all about the flavours in my mouth. It's all about taste.
0:01:42 > 0:01:45..loves big brands... I can taste cheapness.
0:01:45 > 0:01:48I can even smell cheapness!
0:01:48 > 0:01:51..organic produce... It's the same thing.
0:01:51 > 0:01:53Why don't you just get the fresh one here, then?
0:01:53 > 0:01:55You can't have cheap food. It's crucial to eat well.
0:01:55 > 0:01:58We're called Eat Well For Less. Yeah.
0:01:58 > 0:01:59..and with a fussy daughter...
0:01:59 > 0:02:03It smells horrible. ..it's all breaking the bank.
0:02:03 > 0:02:05She's either minted or misguided.
0:02:05 > 0:02:08Can Gregg and Chris rein in this super spender?
0:02:08 > 0:02:09Now you're talking!
0:02:20 > 0:02:23We're in Wandsworth, south London.
0:02:23 > 0:02:25We are the King family.
0:02:25 > 0:02:28And they are grandmother Erleen...
0:02:28 > 0:02:31Oh, you look so cute. Sheena!
0:02:31 > 0:02:32..daughter Sheena...
0:02:32 > 0:02:35Is that a boy or a girl? I dare not go in to check.
0:02:35 > 0:02:37..and granddaughter Nyla.
0:02:37 > 0:02:40Whoo! Stop!
0:02:40 > 0:02:43Sheena's working hard to improve life for both her and her
0:02:43 > 0:02:45eight-year-old daughter.
0:02:45 > 0:02:50At the moment, life is so hectic. I have to juggle my daughter Nyla.
0:02:50 > 0:02:53I also have to go to work as a dental nurse
0:02:53 > 0:02:57and I'm also juggling a part-time carpentry course.
0:02:57 > 0:03:01When it comes to food, for Sheena it's all about the taste
0:03:01 > 0:03:05and she believes big brands deliver it.
0:03:05 > 0:03:08I do have an expensive palate and I can taste the difference.
0:03:08 > 0:03:11So the ones that I tend to go for are the ones with the
0:03:11 > 0:03:13bigger labels.
0:03:13 > 0:03:17But it's not just big brands Sheena buys to satisfy her pricey palate.
0:03:19 > 0:03:22Organic, even though it's expensive, it's definitely value for money.
0:03:22 > 0:03:24However, mum Erleen,
0:03:24 > 0:03:28who lives nearby and is always on hand to help, doesn't agree.
0:03:28 > 0:03:31It doesn't taste no different than when I do my cooking.
0:03:31 > 0:03:35As I keep on saying, I've got a good palate, Mummy. I really have.
0:03:35 > 0:03:37And it's all about taste, taste, taste, taste.
0:03:37 > 0:03:40Sheena's not the only fusspot in the family.
0:03:40 > 0:03:44Daughter Nyla's a picky eater, too. It's too plain, though.
0:03:44 > 0:03:48Which is the second issue affecting Sheena's food bill.
0:03:48 > 0:03:51What's that again? Salmon. Salmon? I don't like salmon.
0:03:51 > 0:03:53If I try and introduce something different,
0:03:53 > 0:03:56me and her could be in there having a bit of argument.
0:03:56 > 0:03:59I don't like salad! And I'm wasting my time.
0:03:59 > 0:04:03To keep them both happy, time-stretched Sheena's making two
0:04:03 > 0:04:05separate dinners most nights of the week.
0:04:05 > 0:04:07It's madness. I don't know how she copes.
0:04:07 > 0:04:10It's not simple cooking with Nyla. I need to cook to her taste buds.
0:04:10 > 0:04:13I sympathise with her. I wish she could find another way.
0:04:13 > 0:04:14Because at the moment,
0:04:14 > 0:04:18Sheena's way of only buying big brands and organic produce,
0:04:18 > 0:04:24plus cooking two meals a night is all costing a fortune.
0:04:24 > 0:04:27I need drastic change, because financially I can't keep up.
0:04:29 > 0:04:31To see where she might be going wrong,
0:04:31 > 0:04:36Chris and Gregg have come to spy on Sheena's next shop.
0:04:36 > 0:04:38Mum, you got ?1? Yeah. Thank you.
0:04:38 > 0:04:42Sheena's arrived with Erleen and she's ready to fill her trolley.
0:04:42 > 0:04:44Put your bag in there. Get comfortable.
0:04:44 > 0:04:46It's going to be an all-dayer!
0:04:46 > 0:04:49Don't get too comfortable, Sheena, because two undercover
0:04:49 > 0:04:53shopping detectives will be watching your every move.
0:04:54 > 0:04:58Chris and Gregg have taken cover in the storeroom.
0:04:58 > 0:05:01Did you bring a list? No. What for?
0:05:03 > 0:05:05I never bring a list, Mummy. I just freestyle.
0:05:05 > 0:05:08The problem is, actually, freestyling, it becomes anything
0:05:08 > 0:05:11but free and becomes very expensive, doesn't it?
0:05:11 > 0:05:12Not half!
0:05:12 > 0:05:16Shoppers who make a list are three times less likely to
0:05:16 > 0:05:21overspend than those who don't, saving around 200 quid a year.
0:05:21 > 0:05:23Which one are you getting? The organic? Yeah.
0:05:23 > 0:05:25Why don't you change it to another one?
0:05:25 > 0:05:28Sheena's first stop is for organic fruit and veg.
0:05:28 > 0:05:32Organic means it's been produced without the use of any
0:05:32 > 0:05:36artificial chemicals such as fertilisers or pesticides.
0:05:36 > 0:05:38But how much is that?
0:05:38 > 0:05:41I imagine about ?3. ?4. These are ?3.
0:05:41 > 0:05:43But, Mummy, it doesn't really matter.
0:05:43 > 0:05:46It doesn't even say the price. Why do you always do this to me, Mum?
0:05:46 > 0:05:48Why do you always make a big fuss about...?
0:05:48 > 0:05:50Because it doesn't taste any different, that's why.
0:05:50 > 0:05:52For you it don't taste different, but for me there's a big,
0:05:52 > 0:05:54big, big difference.
0:05:54 > 0:05:57Not just a difference, a big, big, big difference in taste!
0:05:57 > 0:05:58And in price.
0:05:58 > 0:06:01Because farming organically is more expensive,
0:06:01 > 0:06:06so is the food and, on average, costs around 30% more.
0:06:06 > 0:06:11But some individual items can be almost 90% more expensive.
0:06:11 > 0:06:15But it's not stopping Sheena. You don't need no organics.
0:06:15 > 0:06:19Oh, Mummy, man! This is doing me in, man. You always make a big thing.
0:06:19 > 0:06:21It's the same thing. Why don't you just get the fresh one here, then?
0:06:21 > 0:06:23I'll just stick to that one.
0:06:23 > 0:06:26Sheena's mum is trying to do our job for us. Yeah, I know. Yeah.
0:06:26 > 0:06:28But she's not having much luck.
0:06:28 > 0:06:30I wonder how much success we're going to have with it.
0:06:30 > 0:06:34Unlike the non-organic grocery sector, which has declined,
0:06:34 > 0:06:38organic food sales in the UK have grown steadily in the last
0:06:38 > 0:06:44three years and the market is now worth almost a whopping ?2 billion.
0:06:44 > 0:06:45You know, with the broccoli,
0:06:45 > 0:06:48you need to know how to choose them, because when you start to
0:06:48 > 0:06:51steam them down, it makes the whole house smell of rubbish.
0:06:51 > 0:06:53That's what you keep saying, but it doesn't smell to me. Easy, Tiger!
0:06:53 > 0:06:56Is Sheena suggesting that non-organic food smells, but
0:06:56 > 0:06:59organic food doesn't? Yes.
0:06:59 > 0:07:02I'm getting Nyla's Domino ragout.
0:07:02 > 0:07:06Have I just heard the same woman who is championing organic
0:07:06 > 0:07:09produce telling us that she's off to go and buy a premade pasta sauce?
0:07:09 > 0:07:12I mean, there are hundreds of different pasta sauces you can make.
0:07:12 > 0:07:14Yeah, you're right, and they don't have to come out of a jar.
0:07:14 > 0:07:18But busy working mum Sheena loves a time saver.
0:07:18 > 0:07:21Let me pick up some of my ready-made wholegrain business.
0:07:21 > 0:07:24You can make this yourself, can't you? Mummy, listen.
0:07:24 > 0:07:27You and this home-made make yourself ten years cooking,
0:07:27 > 0:07:29that's not for me.
0:07:29 > 0:07:31Ten years cooking? HE LAUGHS
0:07:31 > 0:07:34Rice! What rice takes ten years to cook?
0:07:34 > 0:07:37I just need to get Nyla's yoghurt and my meat.
0:07:37 > 0:07:41Which sort of meat you getting? Oh, yeah. Organic, I suppose? Yep.
0:07:41 > 0:07:44That's me. I would just get, like, a steak for myself.
0:07:44 > 0:07:45A steak for myself?
0:07:45 > 0:07:48Now we're talking. Organic again? Yeah.
0:07:48 > 0:07:52Do we think Sheena's eating organically, but Nyla isn't?
0:07:54 > 0:07:58Give this a go. How much is that? That's all right. ?2.50.
0:07:58 > 0:08:00You know what, Mummy? I don't even look at the price.
0:08:00 > 0:08:02You should look at the price, Sheena.
0:08:02 > 0:08:03You should look at the price.
0:08:03 > 0:08:06If I go to the till and I ain't got the thing,
0:08:06 > 0:08:08you can just chip in and I'll reimburse you.
0:08:08 > 0:08:12I can chip in? Yeah. I don't think so!
0:08:12 > 0:08:13Oh, here you go!
0:08:13 > 0:08:15You can get this for ?1.50. Nah.
0:08:15 > 0:08:18Look how big this is. I don't fancy that.
0:08:18 > 0:08:23It's all about taste, Mum. When you're buying, it's all about taste. Oh, God!
0:08:23 > 0:08:26It's a very expensive shop because it's full of big brands and
0:08:26 > 0:08:28all the organic.
0:08:28 > 0:08:30I mean, that's expensive. You're right.
0:08:30 > 0:08:33And, on top of that, if they're buying different meals or eating
0:08:33 > 0:08:36different things, it gets even more expensive again, doesn't it?
0:08:36 > 0:08:39Chris and Gregg have seen enough.
0:08:39 > 0:08:42Time to surprise these unsuspecting shoppers.
0:08:42 > 0:08:44Excuse me, can I just get at the cheese?
0:08:44 > 0:08:46Oh, my God!
0:08:46 > 0:08:50THEY LAUGH
0:08:50 > 0:08:53Hello. Hello. Nice to meet you.
0:08:53 > 0:08:56Hello, darling. Nice to meet you. How are you? Are you well?
0:08:56 > 0:08:59I'm very good. Hello, Mum. Hello. Come here.
0:08:59 > 0:09:01We've just been watching you shop. You've got cold hands. Oh, no!
0:09:01 > 0:09:05I have. Right, I'd like to have a closer look at what's in here. OK.
0:09:05 > 0:09:07And, more importantly, how much it costs.
0:09:07 > 0:09:09Shall we go and get it rung through? Why not? Go on.
0:09:09 > 0:09:12Whoo! THEY LAUGH
0:09:12 > 0:09:15Do you need some bags, Madam? Thank you, darling.
0:09:15 > 0:09:20Right, so, you're a strong believer in organic produce is better, are you?
0:09:20 > 0:09:24Definitely, yes. You don't check the prices of anything, do you? No, no.
0:09:24 > 0:09:26No, she just puts it in her trolley.
0:09:26 > 0:09:28I have a certain limit of how much I want to spend and if it goes
0:09:28 > 0:09:33over, if I'm with my mum, like I am today, I just say, "Look, I owe you."
0:09:33 > 0:09:36Basically, I'm trying my best to be balanced,
0:09:36 > 0:09:39I'm trying to monitor my spending habits.
0:09:39 > 0:09:41Really? I don't think so, Sheena.
0:09:41 > 0:09:43THEY LAUGH
0:09:43 > 0:09:45Who eats these?
0:09:45 > 0:09:48My Pudding, she likes little noodles. Who likes them?
0:09:48 > 0:09:51I call her Pudding or Pork Chops. My daughter Nyla.
0:09:51 > 0:09:54Your Pudding's partial to a little noodle, is she?
0:09:54 > 0:09:56We're going to need a translator!
0:09:56 > 0:09:59THEY LAUGH
0:09:59 > 0:10:01Why do you buy organic broccoli?
0:10:01 > 0:10:03When you cook organic broccoli, it doesn't smell out the house.
0:10:03 > 0:10:05Honestly, it really stinks.
0:10:05 > 0:10:08Normal broccoli smells when you cook it, but organic broccoli doesn't?
0:10:08 > 0:10:12You know that broccoli, that strong smell. The smell of broccoli?
0:10:12 > 0:10:17How much do you think you've spent? Mum first. I think about 55.
0:10:17 > 0:10:19What do you think? ?33 max.
0:10:20 > 0:10:23You've spent ?56. That's a lot.
0:10:23 > 0:10:27Mummy, you're going to have to top me up. How much have you got?
0:10:27 > 0:10:29She's going to have to top me up!
0:10:29 > 0:10:31You're not checking what you're putting in your basket, Sheena.
0:10:31 > 0:10:36Sheena's spent over ?20 more than she thought and what's more,
0:10:36 > 0:10:38this isn't her only shop.
0:10:38 > 0:10:40There's way more to come.
0:10:40 > 0:10:44Right. Thank you very much for your custom today.
0:10:44 > 0:10:47Shall we take this back and have a little look in more detail? Why not?
0:10:47 > 0:10:51With her mum on standby to bail her out, Sheena shops as though
0:10:51 > 0:10:56the sky's the limit, but the reality is very different.
0:10:56 > 0:11:00My life is tight. I haven't got heap loads of money.
0:11:00 > 0:11:02I think it is wrong when, at the end of the month and you look at
0:11:02 > 0:11:05your bank statement, you think, "Oh, God! What's going on?"
0:11:05 > 0:11:07Or sometimes I think I've been robbed.
0:11:07 > 0:11:10So obviously, I have to be on a budget and I don't want to
0:11:10 > 0:11:11be on a budget.
0:11:11 > 0:11:15Sounds like Sheena could be a tough nut to crack.
0:11:15 > 0:11:19But Gregg and Chris are hoping some home truths will make Sheena
0:11:19 > 0:11:22realise the extent of her food overspend.
0:11:22 > 0:11:25You don't necessarily agree with the way that Sheena shops? No.
0:11:25 > 0:11:28I try and get her on the right track and she doesn't listen to me.
0:11:28 > 0:11:29I believe I've got an expensive palate
0:11:29 > 0:11:31and I dislike the taste of things.
0:11:31 > 0:11:33I can taste cheapness and I don't enjoy it,
0:11:33 > 0:11:36so I try and avoid cheap food.
0:11:36 > 0:11:38You're absolutely sure, are you,
0:11:38 > 0:11:42that spending more money guarantees that you're getting better quality?
0:11:42 > 0:11:43I believe so.
0:11:43 > 0:11:47When we saw you, the shop seemed a little bit conflicted in the
0:11:47 > 0:11:48products that you were buying.
0:11:48 > 0:11:52So you started off, you were buying raw, natural ingredients,
0:11:52 > 0:11:55some of them organic, and then we go into pre-made sauces.
0:11:55 > 0:11:57They're very different sort of products, aren't they?
0:11:57 > 0:11:59Who's eating what?
0:11:59 > 0:12:01My little one, at the moment, is a bit of a fuss pot
0:12:01 > 0:12:03and she don't really want the organic food,
0:12:03 > 0:12:05and I'm not going to ram it down her throat,
0:12:05 > 0:12:09so I've decided to do two meals so she's happy and I'm also happy.
0:12:09 > 0:12:11You're working, you're a single parent.
0:12:11 > 0:12:13That must be difficult in terms of time.
0:12:13 > 0:12:16This obviously isn't your only shop, is it? It's not.
0:12:16 > 0:12:19I also go to an organic shop. Right.
0:12:19 > 0:12:21And probably spend a fair amount of money? Yeah, I do.
0:12:21 > 0:12:23Organic, as an average, they say
0:12:23 > 0:12:27is about 33% more expensive than conventional produce.
0:12:27 > 0:12:28Wow. OK?
0:12:28 > 0:12:31And then, when you put brands into that and you're also cooking two
0:12:31 > 0:12:35different meals every single day, that's certainly going to add up.
0:12:35 > 0:12:38So, shall I tell you how much you're actually spending on food
0:12:38 > 0:12:40every week?
0:12:40 > 0:12:41Yes, please.
0:12:41 > 0:12:45I've got some of your receipts here from some of your visits to
0:12:45 > 0:12:47the stores.
0:12:47 > 0:12:53The UK average for an adult and one child is ?41.90.
0:12:53 > 0:12:57You're spending, just on food,
0:12:57 > 0:13:02?113.53 a week. No way! Told you.
0:13:02 > 0:13:05A week. Truly?
0:13:05 > 0:13:09You're spending almost three times the national average on food.
0:13:09 > 0:13:13You know what? I feel quite embarrassed.
0:13:13 > 0:13:14I'm blown away.
0:13:14 > 0:13:17I don't want to make you feel worse, but I think we have to do
0:13:17 > 0:13:18this now, we have to show you...
0:13:18 > 0:13:19Yeah, just go on.
0:13:19 > 0:13:26And over the course of a year, it's ?5,903.56 -
0:13:26 > 0:13:29just under six grand a year.
0:13:29 > 0:13:31Oh, God.
0:13:31 > 0:13:33That's a phenomenal amount of money.
0:13:33 > 0:13:36That's a lot of food and a lot of money.
0:13:36 > 0:13:37That's a lot of money.
0:13:37 > 0:13:41I knew there was a problem because, obviously, certain times,
0:13:41 > 0:13:43I'm like, "Where's all my money disappearing to?"
0:13:43 > 0:13:48But I didn't realise that I have gone that bad, you know.
0:13:48 > 0:13:51Chris and Gregg's sums have given Sheena a huge reality check.
0:13:51 > 0:13:53Chris and Gregg's sums have given Sheena a huge reality check.
0:13:53 > 0:13:57I don't budget and that's the reason why I'm in this situation.
0:13:57 > 0:13:59If she's spending the money like this now,
0:13:59 > 0:14:01she ain't going to have a future.
0:14:01 > 0:14:05There's no question Sheena needs to rein in her spending.
0:14:05 > 0:14:09Now Gregg and Chris have to work out how they're going to help her do it.
0:14:09 > 0:14:11So, what are our challenges here?
0:14:11 > 0:14:15To get Sheena and Nyla cooking and eating together? Yes.
0:14:15 > 0:14:19And get to the heart, the bottom, of why she wants to buy organic.
0:14:19 > 0:14:21The organic one, for me, is interesting.
0:14:21 > 0:14:24Why do people buy organics? What reasons do they give for buying it?
0:14:24 > 0:14:26There's generally three reasons.
0:14:26 > 0:14:29One's environmental, the other one's health and the other one's taste.
0:14:29 > 0:14:32By using fewer chemicals, organic food
0:14:32 > 0:14:35is more environmentally friendly,
0:14:35 > 0:14:38so if you can afford it, then it's a worthwhile choice.
0:14:38 > 0:14:42As for taste and the health benefits of organic produce,
0:14:42 > 0:14:44the jury's still out.
0:14:44 > 0:14:47Sheena's main reason for buying organic is flavour,
0:14:47 > 0:14:51but to help save her money, Chris has a plan.
0:14:51 > 0:14:54I think, actually, if I sat down with her and got her to do
0:14:54 > 0:14:57a little bit of a taste test with conventional produce versus
0:14:57 > 0:15:00organic produce, I could prove to her that good, fresh,
0:15:00 > 0:15:02non-organic fruit and veg can be just as tasty.
0:15:02 > 0:15:05I might do some recipes with her, but maybe
0:15:05 > 0:15:07that the pair of them can get involved in.
0:15:07 > 0:15:09And if we could find meals that they're both happy to eat,
0:15:09 > 0:15:13not only would it save them money, it would vastly improve Nyla's diet.
0:15:13 > 0:15:14We also need to save some money.
0:15:14 > 0:15:17So how much money do you think we can save Sheena?
0:15:17 > 0:15:19I'll go 45.
0:15:19 > 0:15:20How much, you?
0:15:20 > 0:15:2460 quid. You say 60? Yep. I say 45. It's a deal.
0:15:24 > 0:15:25Yeah, let's go.
0:15:26 > 0:15:29To kick off the plan, whilst the Kings were out,
0:15:29 > 0:15:32we gave their kitchen cupboards a makeover.
0:15:32 > 0:15:34Oh, wow! Oh, wow! Wow!
0:15:34 > 0:15:38Their usual weekly shopping has been replaced with other brands,
0:15:38 > 0:15:40all disguised in plain packaging.
0:15:40 > 0:15:45At least they didn't deprive me of my white chocolate. That's too big. This ain't organic.
0:15:45 > 0:15:47That smells really nice.
0:15:47 > 0:15:49Oh, it's strong, though. Do you think this is organic?
0:15:49 > 0:15:52Most of the swapped food is a cheaper alternative, but to
0:15:52 > 0:15:57really test their taste buds, some foods haven't been swapped at all.
0:15:57 > 0:16:00This is ginger tea.
0:16:00 > 0:16:03This is my organic. This is my usual.
0:16:03 > 0:16:06Let me see what I have been deprived of.
0:16:06 > 0:16:08It's not organic.
0:16:08 > 0:16:10It's wrapped up, how can you tell?
0:16:10 > 0:16:13I just know by the way it springs back, you know what I mean?
0:16:13 > 0:16:16And Sheena won't be happy we've swapped some of her
0:16:16 > 0:16:20convenience foods for ingredients she'll have to cook from scratch.
0:16:20 > 0:16:22They're encouraging me to make home-made,
0:16:22 > 0:16:26cut up your onions and get sizzling yourself.
0:16:28 > 0:16:31What really concerns me that there's no ready-made sauces and,
0:16:31 > 0:16:35obviously, the time I have at the moment
0:16:35 > 0:16:38is quite limited, so I'm going to be put under a lot of pressure.
0:16:38 > 0:16:41So she has to make all of it by herself.
0:16:41 > 0:16:44Are you going to eat it when your mum cooks it? Yes.
0:16:44 > 0:16:46Well, I don't think Sheena's going to cook very well!
0:16:46 > 0:16:49THEY LAUGH
0:16:49 > 0:16:51But I think she'll give it a try.
0:16:51 > 0:16:52It looks really fresh.
0:16:52 > 0:16:56I really hope that I grow to like just the general brands so that,
0:16:56 > 0:17:00obviously, long-term, I have a bit more money in my pocket.
0:17:04 > 0:17:08It's the following day and breakfast in the King household usually
0:17:08 > 0:17:12starts with some organic wheat biscuits covered in normal
0:17:12 > 0:17:15milk for Nyla and vanilla-flavoured soya milk for Sheena.
0:17:16 > 0:17:19This taste is dry. The taste is really woody.
0:17:19 > 0:17:23Yeah, that's what I think. And chewy.
0:17:23 > 0:17:26Very, very chewy, you know what I mean?
0:17:26 > 0:17:30As expected, Sheena's not going to be easily swayed, but these
0:17:30 > 0:17:35biscuits are made with exactly the same ingredients, just not organic.
0:17:35 > 0:17:38Can they really taste that different?
0:17:38 > 0:17:41Oh, God! It's like eating cardboard, but, hey.
0:17:41 > 0:17:44Put it this way, I feel like I'm in jail now.
0:17:44 > 0:17:47This is big-time punishment.
0:17:47 > 0:17:51OK, so not the best of starts, but if they did switch cereal,
0:17:51 > 0:17:53they'd save ?1.50 a week.
0:17:53 > 0:17:54That's ?78 a year.
0:17:54 > 0:18:00But it's not just the biscuits that Sheena suspects.
0:18:00 > 0:18:02Hold on.
0:18:02 > 0:18:04This ain't my milk.
0:18:04 > 0:18:06Actually, Sheena, it is.
0:18:06 > 0:18:09You clearly don't know your organic soya milk as well as you
0:18:09 > 0:18:11think you do.
0:18:11 > 0:18:14This is going to be a long day at the office.
0:18:14 > 0:18:17Sheena isn't alone in choosing not to drink cow's milk.
0:18:17 > 0:18:22One in five British households now buy dairy-free versions, but
0:18:22 > 0:18:27how do the alternatives stack up nutritionally and in taste?
0:18:28 > 0:18:33To find out, Gregg and Chris have come to see dietician Hala El-Shafie.
0:18:33 > 0:18:37Sheena likes to drink sweetened soya milk and that's made
0:18:37 > 0:18:40me realise there are lots of different milks on the market.
0:18:40 > 0:18:41And they vary greatly.
0:18:41 > 0:18:46As cow's milk is high in calcium, vital for teeth and bones, it's
0:18:46 > 0:18:51important to choose a substitute that contains added calcium.
0:18:51 > 0:18:53What I've got here is six milks,
0:18:53 > 0:18:56two of them are dairy and four of them are milk substitutes,
0:18:56 > 0:18:59and what I want you both to do is to taste them,
0:18:59 > 0:19:02tell me which one you think is which.
0:19:02 > 0:19:07Yeah? And also, which one you perceive to be the healthiest.
0:19:07 > 0:19:11Shall we? We'll start from the right? Yeah. Cheers.
0:19:11 > 0:19:14Hala's started them off with one of the most popular
0:19:14 > 0:19:16alternatives, almond milk.
0:19:16 > 0:19:20With less fat and sugar than cow's milk, it tastes quite different.
0:19:23 > 0:19:25Ooh, that's not milk. All right. If it's not milk, what is it?
0:19:25 > 0:19:28I think it's a nut. Yeah. Of? Almond milk?
0:19:28 > 0:19:31It tastes bad, so I'm presuming it's healthy.
0:19:31 > 0:19:33Right.
0:19:33 > 0:19:37Very low-calorie, almond milk is a great choice for slimmers,
0:19:37 > 0:19:40but unlike cow's milk, it's low in protein,
0:19:40 > 0:19:44which is essential for our body's growth, development and repair.
0:19:44 > 0:19:48So, if you are drinking substitute milks, you must ensure that
0:19:48 > 0:19:52you're getting sufficient protein from other sources in your diet.
0:19:52 > 0:19:56The next milk comes from a seed and is naturally low in fat.
0:19:56 > 0:19:59Oh. That's another nut milk.
0:19:59 > 0:20:02Honestly, whoever invented that needs locking up.
0:20:02 > 0:20:07Hemp milk may taste different, but like cow's milk, it's a good source
0:20:07 > 0:20:11of omega 3, which benefits the heart, brain and circulation.
0:20:12 > 0:20:16Next is a dairy milk nutritionally nearest cow's and is the milk
0:20:16 > 0:20:18most drunk worldwide.
0:20:18 > 0:20:21Ooh, that's milk.
0:20:21 > 0:20:24No, I thought it was first of all, but I don't think it is actually.
0:20:24 > 0:20:26It's creamy and it's got a taste like yoghurt.
0:20:26 > 0:20:30If you experience problems from cow's milk, like bloating,
0:20:30 > 0:20:33goat's milk could be worth a try as it contains
0:20:33 > 0:20:36more easily-digestible fats and proteins.
0:20:38 > 0:20:41I think that's soya milk. Yeah. I think so.
0:20:41 > 0:20:44Perhaps they'll recognise the next one.
0:20:44 > 0:20:47That's milk. That's milk. There we go. Found it.
0:20:47 > 0:20:49That tastes much, much sweeter.
0:20:49 > 0:20:51Cow's milk is naturally sweet,
0:20:51 > 0:20:55full of essential nutrients and the cheapest milk we can buy.
0:20:55 > 0:20:58But it's not suitable for anyone diagnosed with lactose
0:20:58 > 0:21:02intolerance or a dairy allergy, hence the alternatives.
0:21:06 > 0:21:09That's sweet. Is that sweetened soya? Yeah, I think it might be.
0:21:09 > 0:21:11Wrong, lads.
0:21:11 > 0:21:15It's oat milk and a good option for lowering cholesterol.
0:21:15 > 0:21:17The last one is Sheena's favourite.
0:21:17 > 0:21:20Oh! Well, that's like a milkshake.
0:21:20 > 0:21:23I think that's the one that Sheena drinks. That is.
0:21:23 > 0:21:25That's got the vanilla in it, hasn't it? Yeah, that's vanilla.
0:21:25 > 0:21:28You're absolutely spot on.
0:21:28 > 0:21:31And out of the non-dairy alternatives, soya milk contains
0:21:31 > 0:21:37the highest amount of protein, plus it's lactose-free and low in fat.
0:21:37 > 0:21:41But nutrition isn't the only issue which could affect your choice.
0:21:41 > 0:21:44Substitute milks are expensive, comparatively speaking.
0:21:44 > 0:21:46At the top end of the scale,
0:21:46 > 0:21:49it can be as much as six times as expensive.
0:21:49 > 0:21:53So, with regards to a budget, that could be the deal-breaker.
0:21:53 > 0:21:57But Hala has a fun solution to that problem.
0:21:57 > 0:22:00So, if it's that expensive, can we make it ourselves?
0:22:00 > 0:22:03We can make it ourselves and it does turn out considerably cheaper.
0:22:03 > 0:22:08So what I've done here is I've taken 125g of almonds and then
0:22:08 > 0:22:10I've soaked it overnight.
0:22:10 > 0:22:14And what it does is it increases it, so it's now 220g.
0:22:14 > 0:22:17And then what I've done is I've placed that in this blender
0:22:17 > 0:22:19with double the amount of water.
0:22:24 > 0:22:27That should be done. And now what I'm going to do is strain it.
0:22:27 > 0:22:30And here we have our almond milk. That's it?
0:22:30 > 0:22:34It's soaked nuts blended up with water? Exactly.
0:22:34 > 0:22:37You can see there's a lot of pulp here, as well.
0:22:37 > 0:22:40You must be able to use that for something as well, mustn't you?
0:22:40 > 0:22:43Yeah. You can add it into muesli, make some granola out of it.
0:22:43 > 0:22:45I prefer your version to the shop-bought one.
0:22:45 > 0:22:47So, as you can see, there's a lot of variety out there.
0:22:47 > 0:22:51It might be more expensive, but you do have an immense amount of choice.
0:22:51 > 0:22:53And you can make it yourself, as well.
0:22:56 > 0:22:58Back in Wandsworth, we're putting the Kings'
0:22:58 > 0:23:02palates to the test with some sweet treats.
0:23:02 > 0:23:03I don't like it.
0:23:03 > 0:23:07We've swapped taste queen Sheena's upmarket chocolate for an
0:23:07 > 0:23:09ethically produced supermarket bar.
0:23:10 > 0:23:14Hm. Tastes a little bit like the one that you normally buy.
0:23:14 > 0:23:17That's what I thought.
0:23:17 > 0:23:22Great news, as this chocolate offers a sweet saving of ?1.75.
0:23:22 > 0:23:24It's hard to tell the difference.
0:23:24 > 0:23:28Here's hoping the cookies go down as well.
0:23:28 > 0:23:31We've swapped Sheena's premium Belgian chocolate cookies for -
0:23:31 > 0:23:34wait for it - a value brand.
0:23:34 > 0:23:37This taste is, like, not really the cookie I know,
0:23:37 > 0:23:40but the taste is decent.
0:23:40 > 0:23:42Once I've dunked it in, it's nice.
0:23:42 > 0:23:45I like it as much as the other one, my normal cookie.
0:23:45 > 0:23:47Who'd have believed it?
0:23:47 > 0:23:51These cut-price cookies could save the Kings a substantial ?70 a year.
0:23:54 > 0:23:56Will our soup swap be as successful?
0:23:56 > 0:24:00I usually get brands and I don't know if this is my usual brand,
0:24:00 > 0:24:04so I'm a bit apprehensive and a bit nervous to eat this.
0:24:04 > 0:24:08They're actually supermarket own-brand soups, over half the price
0:24:08 > 0:24:10to Sheena's usual premium brand,
0:24:10 > 0:24:14but which will Sheena's picky palate prefer?
0:24:14 > 0:24:18It's not my usual, but I really like this one better. I don't mind the soup.
0:24:18 > 0:24:21What do you think? Is it thumbs up or thumbs down?
0:24:21 > 0:24:24SHE LAUGHS Thumbs up.
0:24:24 > 0:24:28Some other swaps, however, are not going down so well.
0:24:28 > 0:24:31It's all going down the pot, so I'm not really happy today.
0:24:31 > 0:24:35Bread, different. I usually get the one that's gluten-free.
0:24:35 > 0:24:36The butter, definitely different.
0:24:36 > 0:24:38Sheena's half right.
0:24:38 > 0:24:41We've switched her pricey premium-brand bread
0:24:41 > 0:24:45to a supermarket-own brand, but it's still gluten-free
0:24:45 > 0:24:47and is almost a third cheaper.
0:24:47 > 0:24:51The butter, however, is the brand she always buys.
0:24:51 > 0:24:53Nyla's going to struggle with this.
0:24:53 > 0:24:57This swap could save the Kings nearly ?50 a year and if they
0:24:57 > 0:25:01don't like the loaf we've chosen, it could be worth shopping around.
0:25:01 > 0:25:05Even the smell is horrible. It's giving me a stitch.
0:25:06 > 0:25:10When it comes to bread, we're spoilt for choice.
0:25:10 > 0:25:13200 different types are baked in the UK with the equivalent of
0:25:13 > 0:25:18nearly 12 million loaves flying off the shelves every day,
0:25:18 > 0:25:19most of which are white.
0:25:21 > 0:25:25But is there a big difference in taste between branded white
0:25:25 > 0:25:27bread and the supermarket's own version?
0:25:29 > 0:25:30Ready, ready, yeah!
0:25:30 > 0:25:34To find out, we've come to Swindon Rugby Club to ask these
0:25:34 > 0:25:38players to tackle a variety of sliced white.
0:25:38 > 0:25:40Hit one, two!
0:25:42 > 0:25:45A good white bread is fluffy.
0:25:45 > 0:25:46It's got to be nice and soft
0:25:46 > 0:25:49and it's got to have plenty of room on there for my cheese, my salad
0:25:49 > 0:25:50and all my meats, as well,
0:25:50 > 0:25:52because I like it to be a thick sandwich.
0:25:52 > 0:25:57These burly boys know their bread and in today's taste test,
0:25:57 > 0:26:01there's Tesco Everyday Value, the lowest price,
0:26:01 > 0:26:04Co-op's Toastie White,
0:26:04 > 0:26:07the most expensive by Jackson's...
0:26:09 > 0:26:14..big brand Hovis and, finally, market-leader Warburtons.
0:26:14 > 0:26:18But which bread will kick the others into touch?
0:26:18 > 0:26:20First up, the cheapest.
0:26:20 > 0:26:22Very dry, isn't it? Yeah, it is dry.
0:26:22 > 0:26:24It's got no butter on it, has it?
0:26:24 > 0:26:27If I had to go for anybody, I'd say it's an own brand in a shop.
0:26:27 > 0:26:29I think it's too thick to be an own brand.
0:26:29 > 0:26:32I'd say, like, maybe Kingsmill, Hovis.
0:26:32 > 0:26:35I'm not sure 100%, but definitely a brand name.
0:26:35 > 0:26:37This one is the thickest on the table.
0:26:37 > 0:26:39Yeah, that's delicious.
0:26:39 > 0:26:43That is really a nice feel, nice taste.
0:26:43 > 0:26:45It's far too chewy.
0:26:45 > 0:26:48And I'm convinced it would fall apart if I put a bit of sauce on it.
0:26:48 > 0:26:51Next is from the oldest bakery.
0:26:51 > 0:26:54It's the most expensive, but is it the tastiest?
0:26:54 > 0:26:55I like the flavour.
0:26:55 > 0:26:58I thought it had a good flavour to it.
0:26:58 > 0:27:01I'd put money on that that was a name-brand bread.
0:27:01 > 0:27:02I would agree with you on that,
0:27:02 > 0:27:06because obviously it's got a lot of flavour to it. Nice quality bread.
0:27:06 > 0:27:09No, I don't like that. I'm going own brand, 100%.
0:27:09 > 0:27:11Strong taste and strong reaction.
0:27:11 > 0:27:16Will they recognise this well-known brand which has the least calories?
0:27:16 > 0:27:19I like that. That's definitely my favourite bread so far.
0:27:19 > 0:27:23I think I remember it, as well. My mum and dad used to buy Hovis.
0:27:23 > 0:27:25So I think it could be the Hovis.
0:27:25 > 0:27:27I reckon it's... Is it Warburton?
0:27:27 > 0:27:30Yeah, I'd agree with you there on Warburton.
0:27:30 > 0:27:33A familiar flavour, but this one is Warburton's.
0:27:33 > 0:27:35It's got a good smell to it. It does smell good.
0:27:35 > 0:27:36The crust is a little bit burnt,
0:27:36 > 0:27:38but the bread actually smells really nice.
0:27:38 > 0:27:41That's probably leapt into my favourite now.
0:27:41 > 0:27:42I'd say it's a Hovis.
0:27:42 > 0:27:44I'd probably go Warburton's.
0:27:44 > 0:27:46It's been a play-off between two big brands,
0:27:46 > 0:27:50but which loaf has landed top of the league?
0:27:50 > 0:27:52The winner is...
0:27:52 > 0:27:54Hovis. Oh, Hovis!
0:27:54 > 0:27:56Nice. Wasn't expecting that. No.
0:27:56 > 0:27:58I was!
0:27:58 > 0:28:00So, a mid-price, but well-known brand won,
0:28:00 > 0:28:04with the market leader coming in a close second.
0:28:04 > 0:28:05And for strapping lads,
0:28:05 > 0:28:08our rugby players chose the two loaves
0:28:08 > 0:28:09with the least amount
0:28:09 > 0:28:11of calories per slice.
0:28:11 > 0:28:13But at the end of the day, it all
0:28:13 > 0:28:16boiled down to one thing - taste.
0:28:16 > 0:28:18When it came down to results, it was my favourite,
0:28:18 > 0:28:20so I'm not surprised it won, to be honest.
0:28:20 > 0:28:23Yeah, I definitely think there was a noticeable difference between
0:28:23 > 0:28:25the cheaper breads and the better breads.
0:28:30 > 0:28:33Back in Wandsworth, to challenge Sheena's taste buds,
0:28:33 > 0:28:37Chris has invited her, Erleen and Nyla to their local
0:28:37 > 0:28:41greengrocers for a fruit and veg blind taste test.
0:28:42 > 0:28:46Hello. Oh! Hello!
0:28:46 > 0:28:49How are we? Not too bad. Really fine.
0:28:49 > 0:28:54For the last eight years, Sheena's been paying more for organic food.
0:28:54 > 0:28:57So, can I ask you why you buy organic?
0:28:57 > 0:29:00When I buy organic, I just feel certified that, you know,
0:29:00 > 0:29:02I'm getting the top end.
0:29:02 > 0:29:06So, what do you think is the difference between organic...?
0:29:06 > 0:29:08Taste. You definitely think you can taste the difference?
0:29:08 > 0:29:10Definitely, definitely.
0:29:10 > 0:29:14Well, the proof of the pudding is in the eating, because if she
0:29:14 > 0:29:18can't taste the difference, she could save a lot of money.
0:29:18 > 0:29:21OK, so I think we'll start with a lovely, firm favourite of lots
0:29:21 > 0:29:23of people.
0:29:23 > 0:29:27Now, will Sheena prefer the organic or non-organic strawberry?
0:29:27 > 0:29:29First to try, the organic.
0:29:29 > 0:29:31That's nice, isn't it? Nice. It is nice.
0:29:31 > 0:29:33It's sweet.
0:29:33 > 0:29:35Now, the non-organic.
0:29:36 > 0:29:38Would you be able to tell which one was organic and which one wasn't?
0:29:38 > 0:29:41On this one, I would be stuck.
0:29:41 > 0:29:44Not to worry, Sheena. That's good news,
0:29:44 > 0:29:47as basic non-organic strawberries from your local supermarket
0:29:47 > 0:29:50are ?7 a kilo cheaper.
0:29:50 > 0:29:53Ooh, the apples now.
0:29:53 > 0:29:56Next up, an apple.
0:29:56 > 0:29:57That's nice.
0:29:57 > 0:29:59It's got a nice little crunch. All right. It's nice. It's all right.
0:29:59 > 0:30:02Yeah, I think that's lovely, isn't it?
0:30:04 > 0:30:06I like the taste. Yeah.
0:30:06 > 0:30:08What do you think? I like it.
0:30:08 > 0:30:10In terms of flavour, actually, I think it was...
0:30:10 > 0:30:12They're both the same. Yeah. No difference, really.
0:30:12 > 0:30:14It does taste the same.
0:30:14 > 0:30:16OK. Do you want to try a bit of pepper?
0:30:18 > 0:30:20This tastes really nice. Yeah, that's lovely, isn't it? It's sweet.
0:30:20 > 0:30:22Yeah, that's nice. Really nice.
0:30:25 > 0:30:26Oh, wow.
0:30:26 > 0:30:30The sweetness on this is really nice. Is it? This is nice.
0:30:30 > 0:30:32You know what?
0:30:32 > 0:30:33I don't know on this one.
0:30:33 > 0:30:36Are you still convinced that organic is worth spending
0:30:36 > 0:30:39a bit more money on? No, not at all.
0:30:39 > 0:30:42After having this taste, I can't really taste a big, huge difference.
0:30:42 > 0:30:44Not worth the money, no ?3 extra for now.
0:30:46 > 0:30:49Now Chris wants to show time-strapped Sheena how she can
0:30:49 > 0:30:54turn tasty non-organic produce into speedy home-made dishes
0:30:54 > 0:30:57that both she and Nyla will enjoy.
0:30:57 > 0:31:00So, we're going to be making coleslaw. I love coleslaw.
0:31:00 > 0:31:03First, Chris slices some red cabbage.
0:31:03 > 0:31:06We're going to just do exactly the same with a white cabbage.
0:31:06 > 0:31:09It doesn't have to be nice and precise. It doesn't have to be neat.
0:31:09 > 0:31:11There we go.
0:31:11 > 0:31:15Next, in goes chopped red onion and grated carrot.
0:31:15 > 0:31:17OK, so now we're just going to chuck all that carrot in there.
0:31:17 > 0:31:19Give it a little mix.
0:31:19 > 0:31:21So, now we've just got to make a little dressing.
0:31:21 > 0:31:24The dressing is simply low-fat yoghurt.
0:31:24 > 0:31:26Right, we're just going to put a couple of spoonfuls of
0:31:26 > 0:31:28mustard just to liven it up.
0:31:28 > 0:31:30The juice of half a lemon.
0:31:30 > 0:31:32And some salt and pepper.
0:31:32 > 0:31:35We're going to use a little bit of fresh parsley.
0:31:35 > 0:31:37And a little bit of mint.
0:31:37 > 0:31:38Mix it all in.
0:31:38 > 0:31:41If we just put our dressing in.
0:31:41 > 0:31:43There we go. Look at that. And that took seconds.
0:31:43 > 0:31:46All the flavours, I can just smell it. Yeah. All lifting off.
0:31:46 > 0:31:48Yeah, it's really nice.
0:31:48 > 0:31:50And the good thing, everything apart from the yoghurt and the
0:31:50 > 0:31:52mustard has come from this shop. Wow.
0:31:55 > 0:31:59Really nice. That's lovely, isn't it? Really nice. Brilliant.
0:31:59 > 0:32:02And it cost ?1.35 for that whole bowl. That's brilliant, isn't it?
0:32:02 > 0:32:04Can't go wrong, yeah.
0:32:04 > 0:32:07After some time with Chris, Sheena's finally starting to see she
0:32:07 > 0:32:12doesn't always have to buy organic to get the flavours she loves.
0:32:12 > 0:32:13Well done, Pork Chop.
0:32:17 > 0:32:20Now to move on to tackling one of busy Sheena's
0:32:20 > 0:32:22other pricey pitfalls -
0:32:22 > 0:32:24ready-made pasta sauces.
0:32:24 > 0:32:27If I can get anything from a jar, I really would do that.
0:32:27 > 0:32:31However, a leading manufacturer has recently advised customers
0:32:31 > 0:32:34about some products that have higher levels of added sugar,
0:32:34 > 0:32:40salt or fat, and recommended that they're only eaten once a week.
0:32:40 > 0:32:43So, Gregg and Chris have challenged dietician Hala to come up
0:32:43 > 0:32:47with a quick and healthy pasta supper that's budget-friendly, too.
0:32:47 > 0:32:50They're buying jars of pasta sauce, which isn't the cheapest
0:32:50 > 0:32:53thing to do and it's also maybe not the healthiest thing to do, so what
0:32:53 > 0:32:59we'd like from you is a quick, healthy pasta sauce under ?3. Can you do it?
0:32:59 > 0:33:01Well, I've managed that for you.
0:33:01 > 0:33:05I've created a super-quick pasta sauce which has no added
0:33:05 > 0:33:09sugar in it and we know exactly how much salt we're putting into it.
0:33:09 > 0:33:13How much? ?1.61 and that includes the pasta. Wow.
0:33:13 > 0:33:17So, if you two can give me a hand.
0:33:17 > 0:33:18You can open that tin.
0:33:19 > 0:33:23The sauce shouldn't take any longer than the pasta takes to cook -
0:33:23 > 0:33:25between ten and 12 minutes.
0:33:25 > 0:33:26No onions in there?
0:33:26 > 0:33:29It's a one-pot, no-chop recipe, so on this occasion I'm not
0:33:29 > 0:33:32using onions, but if you wanted to, you could do at the start.
0:33:32 > 0:33:35Nutritionally, I suppose it would add to your five a day. Absolutely.
0:33:35 > 0:33:38To the tomatoes Hala adds two tablespoons
0:33:38 > 0:33:40of extra virgin olive oil.
0:33:40 > 0:33:45Then one pinch of onion powder and the same of garlic granules,
0:33:45 > 0:33:49great store-cupboard short cuts that add bags of flavour if your
0:33:49 > 0:33:50fridge is running on empty.
0:33:50 > 0:33:52So I've got a little bit of Tabasco in here to add
0:33:52 > 0:33:54a little bit of spice.
0:33:54 > 0:33:57But what I want to know is how much spice would you like adding to your sauce?
0:33:57 > 0:33:59I'm happy with a bit of heat, chuck some in. OK. Gregg?
0:33:59 > 0:34:03Whatever he wants. OK. Just a few drops should do it.
0:34:03 > 0:34:06Give the sauce a quick blitz and then throw in
0:34:06 > 0:34:08a packet of frozen roasted Mediterranean veg,
0:34:08 > 0:34:14although you can use any frozen veg you have to hand.
0:34:14 > 0:34:17And, literally, just stir that through.
0:34:17 > 0:34:22Then simply throw in your cooked pasta. This is just so easy.
0:34:22 > 0:34:25I can't see why anybody would buy premade pasta sauce,
0:34:25 > 0:34:28it's so quick and it's so easy to make.
0:34:28 > 0:34:30And this is such a healthier option, isn't it?
0:34:30 > 0:34:33It's a much healthier option. You know exactly what's going in it.
0:34:33 > 0:34:36It's also really inexpensive. Yeah.
0:34:39 > 0:34:40I wouldn't use the Tabasco.
0:34:40 > 0:34:42I like that. I don't mind that.
0:34:42 > 0:34:44It's got like a smoky flavour, hasn't it?
0:34:44 > 0:34:46That just shows you, if you like it spicy, you can add it.
0:34:46 > 0:34:48If you don't, it is your choice.
0:34:48 > 0:34:50Leave it out. So how much was that?
0:34:50 > 0:34:54That was 1.61 for four portions, and that's including the pasta.
0:34:54 > 0:34:58If you've got a tin of tomatoes, you can make a pasta sauce.
0:34:58 > 0:35:02And you've just proved it. I have.
0:35:02 > 0:35:06Back in Wandsworth, working mum Sheena was often buying and
0:35:06 > 0:35:10cooking two separate dinners for herself and fussy eater Nyla.
0:35:10 > 0:35:14But Hala's pasta dish has given Gregg an idea on how to crack
0:35:14 > 0:35:16that two-dinner challenge.
0:35:18 > 0:35:20So, have you tried things on Nyla, new dishes?
0:35:20 > 0:35:22No, I've just stuck with what she likes
0:35:22 > 0:35:26because if I try something new, Nyla's quite funny.
0:35:26 > 0:35:28She won't eat it, so that means her not eating for the day.
0:35:28 > 0:35:30So I can't run the risk.
0:35:30 > 0:35:32So this is how you've just ended up buying the same sort of...?
0:35:32 > 0:35:33Yeah, of course. Yeah.
0:35:33 > 0:35:37What I thought I'd do is find something that I know you like.
0:35:37 > 0:35:39OK. That I know that Nyla likes.
0:35:39 > 0:35:41Also find something that's not expensive. OK.
0:35:41 > 0:35:47But also find something that is sexy and good to do. Oh, wow!
0:35:47 > 0:35:50Oh, well done, broccoli. Broccoli, that you like.
0:35:50 > 0:35:53Eggs that nobody minds. OK.
0:35:53 > 0:35:55Do you know what that is? Flour.
0:35:55 > 0:35:58Have you ever seen...?
0:35:58 > 0:36:01A pasta maker. We are going to make...
0:36:01 > 0:36:04Home-made pasta? Yeah. Wow.
0:36:04 > 0:36:07Making pasta is a lot simpler than you might think.
0:36:07 > 0:36:09And it's fun, too.
0:36:10 > 0:36:12Make a little well.
0:36:12 > 0:36:15So in the middle of that... Yeah, yeah.
0:36:15 > 0:36:18Gently, don't let it spill out over the sides.
0:36:18 > 0:36:20Bring that flour into that egg.
0:36:20 > 0:36:23What you want to end up with is something that's
0:36:23 > 0:36:25a little bit like Plasticine.
0:36:25 > 0:36:27So you pinch it, press.
0:36:27 > 0:36:28Slam it down.
0:36:28 > 0:36:32Bang! Beat it up!
0:36:32 > 0:36:37The pasta dough only takes ten minutes to mix and knead.
0:36:37 > 0:36:40We are now going to roll this out into pasta shapes.
0:36:40 > 0:36:42And cut it.
0:36:42 > 0:36:45We might want to bring Nyla out here because it's easier with two of you.
0:36:45 > 0:36:47Pork Chops! And it's fun.
0:36:47 > 0:36:50There you are. Yes, that's fun!
0:36:50 > 0:36:54A basic pasta machine can be bought for as little as ?15.
0:36:54 > 0:36:56Yeah, and again.
0:36:57 > 0:36:59Once you get it thin enough, you can then cut it
0:36:59 > 0:37:01into any sizes you want.
0:37:01 > 0:37:04Now you can pull that handle out and put it in there.
0:37:04 > 0:37:06Oh, for it to shred, OK.
0:37:06 > 0:37:08Go.
0:37:08 > 0:37:11Go. Look, that is your pasta.
0:37:11 > 0:37:15Look at that, look, look! Keep going. Keep going.
0:37:15 > 0:37:16Don't you love this? Wow!
0:37:16 > 0:37:18Once the pasta's made,
0:37:18 > 0:37:22it can be kept in the fridge in clingfilm for up to three days.
0:37:22 > 0:37:26You know, I'm finding this really fun, I'm enjoying myself, as well.
0:37:26 > 0:37:29And I think it's quality time that I can spend with Nyla.
0:37:29 > 0:37:33And it's the fun of cooking and getting involved which Gregg
0:37:33 > 0:37:37thinks will help encourage Nyla to eat the same foods as Sheena.
0:37:37 > 0:37:39Right, in the other room. Yeah, come on. Come on.
0:37:39 > 0:37:42Herberts. Oh, stop it! SHE LAUGHS
0:37:42 > 0:37:46The pasta is as quick to cook as the broccoli Sheena usually
0:37:46 > 0:37:48has a problem with.
0:37:48 > 0:37:49Do you need organics?
0:37:49 > 0:37:51You know with the broccoli, you need to know how to choose them,
0:37:51 > 0:37:54because when you start to steam them down,
0:37:54 > 0:37:56it makes the whole house smell of rubbish.
0:37:56 > 0:37:58That's what you keep saying, but it doesn't smell to me. Easy, tiger!
0:37:58 > 0:38:00Does that broccoli smell? No.
0:38:00 > 0:38:02Must be organic, then, hey, Sheena?
0:38:02 > 0:38:05Is it organic? Well, you tell me.
0:38:05 > 0:38:06Next, some anchovies,
0:38:06 > 0:38:11an ingredient most fussy little eaters would turn their noses up at.
0:38:11 > 0:38:14Stir that anchovy in with that broccoli
0:38:14 > 0:38:16till it's all coated together.
0:38:16 > 0:38:20But this salty little fish will add bags of flavour and healthy
0:38:20 > 0:38:22omega-3 fatty acids.
0:38:22 > 0:38:24Shake it. Shake it.
0:38:24 > 0:38:27Nyla's still getting hands-on with the cooking.
0:38:27 > 0:38:30If she likes this anchovy and broccoli meal,
0:38:30 > 0:38:34Gregg might crack the two-dinner conundrum.
0:38:34 > 0:38:36There you are. Do you want to have a taste?
0:38:36 > 0:38:37Yes, please. Go on, then.
0:38:40 > 0:38:42Mmm. Really nice, Gregg.
0:38:42 > 0:38:47That's really good. So, you like it? Yes. Thought you would.
0:38:47 > 0:38:49And that broccoli is not organic.
0:38:49 > 0:38:52Oh! Told you!
0:38:52 > 0:38:54It's been a great success.
0:38:54 > 0:38:56Give me a high five. All right.
0:38:56 > 0:39:01This is all about breaking habits and learning something new.
0:39:01 > 0:39:02Sheena is a good cook.
0:39:02 > 0:39:06Nyla likes to experiment and likes different flavours.
0:39:06 > 0:39:08They can move on from here.
0:39:08 > 0:39:11Mission has been accomplished. Thank you very much.
0:39:11 > 0:39:14I need to do more cooking with Nyla because she enjoyed it and
0:39:14 > 0:39:18she was eating so much of the food, so I think once she's involved,
0:39:18 > 0:39:21naturally, she's going to want to eat what she has cooked.
0:39:21 > 0:39:24It was nice. And delicious.
0:39:25 > 0:39:27With all the healthy organic food she buys,
0:39:27 > 0:39:31Sheena might appear incredibly virtuous.
0:39:31 > 0:39:34But she does have one little secret.
0:39:34 > 0:39:36I'm having a pizza frenzy at the moment.
0:39:36 > 0:39:37I don't know what is going on.
0:39:37 > 0:39:40I'm very healthy and stuff, like, but the pizza, it is just
0:39:40 > 0:39:44getting into my life and I just want to divorce it, you know?
0:39:44 > 0:39:45I really do.
0:39:45 > 0:39:46And you can, Sheena,
0:39:46 > 0:39:50by trading it in for a home-made and healthy alternative.
0:39:50 > 0:39:52What is that you're doing, then? Pitta pizzas.
0:39:52 > 0:39:57She's got all the ingredients. She just needs to follow the recipe.
0:39:57 > 0:39:59"Heat oven to 200 Celsius."
0:39:59 > 0:40:02We're just going to whack it full blast because we want it to be cooking.
0:40:02 > 0:40:05No, you put it to what the paper says, isn't it?
0:40:05 > 0:40:06I'm just going to do it Sheena style.
0:40:06 > 0:40:10Sheena's usual takeaway was laden with fat and calories.
0:40:10 > 0:40:14But these supermarket pittas are only 300 calories a slice.
0:40:14 > 0:40:17It looks nice. Superb! Really nice.
0:40:17 > 0:40:19Can't wait to put my teeth in it.
0:40:19 > 0:40:21Ooh, how do they taste?
0:40:21 > 0:40:26I really like it. I've gone back into wiggling the toes!
0:40:26 > 0:40:28I'm impressed.
0:40:28 > 0:40:31Can I get some more? Yeah!
0:40:31 > 0:40:33I'm going to have some more, too.
0:40:33 > 0:40:36And they've saved some for Nyla, too.
0:40:37 > 0:40:40Oops, perhaps the oven was a little too high.
0:40:40 > 0:40:41I like cheese.
0:40:41 > 0:40:43There's ham. I like ham.
0:40:43 > 0:40:47Sauce, I like sauce. It's really nice.
0:40:47 > 0:40:48Result!
0:40:50 > 0:40:51For a working lunch,
0:40:51 > 0:40:55dental nurse Sheena usually buys a pre-packed salad.
0:40:55 > 0:40:57Kale and quinoa salad. OK.
0:40:57 > 0:41:01But to save money, we've given her the ingredients to make her own.
0:41:01 > 0:41:03Let's get cracking.
0:41:03 > 0:41:06Kale is king when it comes to healthy green vegetables.
0:41:06 > 0:41:09And it's packed full of vitamins and minerals.
0:41:09 > 0:41:11Tasted like normal kale.
0:41:11 > 0:41:15It is normal, Sheena, just not the more expensive organic variety.
0:41:15 > 0:41:19We've swapped it for a bag that's twice the size but half the cost.
0:41:19 > 0:41:22Once you start cooking with all the other ingredients,
0:41:22 > 0:41:25the organic is never a highlight.
0:41:25 > 0:41:27So I'm learning something.
0:41:27 > 0:41:32This simple switch is going to save Sheena over ?100 a year and
0:41:32 > 0:41:36the rest of the salad is ingredients she'd normally have at home -
0:41:36 > 0:41:37like this mature cheddar cheese.
0:41:39 > 0:41:43I do get strong cheese, cheddar cheese,
0:41:43 > 0:41:47but I don't know if it's the brand that I usually get.
0:41:47 > 0:41:48It isn't.
0:41:48 > 0:41:52We've swapped it for a brand that's not only 83p cheaper,
0:41:52 > 0:41:55but it's also 37% bigger.
0:41:55 > 0:41:58There you go. A kale and quinoa salad.
0:42:01 > 0:42:04Here in Britain, we absolutely love our cheese
0:42:04 > 0:42:08and the UK now produces more varieties than France.
0:42:08 > 0:42:14Cheddar is still king, making up 55% of all our cheesy purchases
0:42:14 > 0:42:18and the supermarket shelves are stacked with it.
0:42:18 > 0:42:22However, a growing number of artisan producers are now making a premium
0:42:22 > 0:42:27cheddar that's supposedly bigger on taste and quality, but also price.
0:42:27 > 0:42:30But is it worth spending more?
0:42:30 > 0:42:34To find out, Chris has come to the Somerset village of Cheddar
0:42:34 > 0:42:37to see cheese made and matured in the traditional way.
0:42:37 > 0:42:41Good morning, John. Morning, Chris. How are you? Pleased to meet you.
0:42:41 > 0:42:45So you're the only cheesemakers left in Cheddar? We are. We are.
0:42:45 > 0:42:47We're trying to keep the tradition alive.
0:42:47 > 0:42:49So how long does this process take?
0:42:49 > 0:42:51Well, from the start when the milk arrives
0:42:51 > 0:42:54till it goes into store, that's four days.
0:42:56 > 0:42:59A local delivery of milk has just arrived.
0:42:59 > 0:43:02So fresh, it was in the cows last night.
0:43:02 > 0:43:04So how much milk gets delivered every day?
0:43:04 > 0:43:07About 2,000 litres.
0:43:07 > 0:43:09Now, 2,000 litres sounds a lot. It's not that much.
0:43:09 > 0:43:12But 2,000 litres will make nine 25-kilo blocks of cheese.
0:43:12 > 0:43:15A lot of milk for not a lot of cheese.
0:43:15 > 0:43:19Most cheddar made in the UK comes from pasteurised milk,
0:43:19 > 0:43:21but not John's.
0:43:21 > 0:43:23If you pasteurise the milk, you obviously take out any
0:43:23 > 0:43:27harmful bacteria, but you take out any good bacteria, as well.
0:43:27 > 0:43:31So within this milk, you'll have lots of different bacteria
0:43:31 > 0:43:33which are making good flavours.
0:43:33 > 0:43:36This is the traditional method, but not necessarily the method
0:43:36 > 0:43:39that's being adopted by the majority of people making cheddar.
0:43:39 > 0:43:41Absolutely. Most of it is pasteurised.
0:43:41 > 0:43:45There's lots of differences between the traditional make and a
0:43:45 > 0:43:46commercial make now.
0:43:48 > 0:43:51In John's creamery, a lot of the cheddar making is still done
0:43:51 > 0:43:55by hand, which adds to the expense.
0:43:55 > 0:43:58The good thing is, is that the cheesemaker is feeling the
0:43:58 > 0:44:01cheese all the time, so he knows what's happening to it.
0:44:01 > 0:44:03Feeling the cheese.
0:44:03 > 0:44:04Who could resist?
0:44:04 > 0:44:06That's it.
0:44:06 > 0:44:10We'll make a cheddar maker out of you yet!
0:44:10 > 0:44:11No, on there. This one here?
0:44:11 > 0:44:13On there, yeah. That's it.
0:44:13 > 0:44:16You can see, it's nearly as neat as the other one, but not quite.
0:44:16 > 0:44:17There's room for improvement, I think!
0:44:19 > 0:44:21That's hard work, isn't it?
0:44:21 > 0:44:23Once the cheese has been moulded into shape,
0:44:23 > 0:44:25it's wrapped in muslin cloth.
0:44:25 > 0:44:28Most commercial cheddar is wrapped in plastic.
0:44:28 > 0:44:32But what does that have to do with the price of cheese?
0:44:32 > 0:44:35In cloth, you are losing moisture all the time. In fact,
0:44:35 > 0:44:40over a period of 12 months, we will lose about 1% per month.
0:44:40 > 0:44:42So if you take our vintage of 18 months,
0:44:42 > 0:44:45you've lost nearly 20% of the cheese.
0:44:45 > 0:44:49And that's one of the reasons why mass-produced cheese is
0:44:49 > 0:44:50matured in plastic.
0:44:50 > 0:44:52Because you don't lose any weight.
0:44:52 > 0:44:55You get a very different flavour developing,
0:44:55 > 0:44:57but commercially, it's much better.
0:44:57 > 0:44:59Does that mean that that costs more money? Yes, it does.
0:44:59 > 0:45:02For the extra time it's maturing, it's still got to be handled.
0:45:02 > 0:45:05It's still very much a labour-intensive job.
0:45:05 > 0:45:07So we need to charge for that.
0:45:07 > 0:45:11The ever-shrinking cheeses are stored between five
0:45:11 > 0:45:13to 17 months to mature.
0:45:13 > 0:45:17But some are headed to a more atmospheric nook - the dark
0:45:17 > 0:45:21and eerie caves in nearby Cheddar Gorge.
0:45:21 > 0:45:22Wow, this is incredible.
0:45:22 > 0:45:24I mean, this is probably one of the best storerooms I've ever
0:45:24 > 0:45:26been in in my life.
0:45:26 > 0:45:28But why do you use a cave to mature this cheese?
0:45:28 > 0:45:31Well, the cave has all the attributes you are looking for.
0:45:31 > 0:45:34It has constant temperature and it has a very high humidity,
0:45:34 > 0:45:37running about 98% all the time.
0:45:37 > 0:45:40Now, the difference that the humidity makes is that you
0:45:40 > 0:45:42lose slightly less water.
0:45:42 > 0:45:46So the cheese inside has a different moisture level,
0:45:46 > 0:45:48which means you get different flavours from it.
0:45:48 > 0:45:52Not everybody has a handy cave at home to store their cheese.
0:45:52 > 0:45:56So John recommends keeping your cheddar in a plastic bag
0:45:56 > 0:45:58or Tupperware box in the fridge.
0:45:58 > 0:45:59Well, John, thank you very much.
0:45:59 > 0:46:02It's been an absolute pleasure and a real eye-opener.
0:46:02 > 0:46:04It's been a pleasure and we've enjoyed having you.
0:46:05 > 0:46:09So if you fancy a cheesy treat, a flavoursome traditional
0:46:09 > 0:46:12cheddar might be worth paying that little bit extra for.
0:46:15 > 0:46:19In Wandsworth, it's the final meal of the swap,
0:46:19 > 0:46:22so Sheena and Nyla have popped round to Erleen's.
0:46:22 > 0:46:26Hiya, Mummy. How are you? Lovely. I'm tired, yeah.
0:46:26 > 0:46:27With her daughter's help,
0:46:27 > 0:46:31Sheena's decided to cook a family meal from scratch to show her mum
0:46:31 > 0:46:35just how far they've come since the start of the experiment.
0:46:35 > 0:46:38That is, if Nyla plays ball.
0:46:38 > 0:46:41Now, today we're having a tuna and tomato sauce
0:46:41 > 0:46:43and baked sweet potatoes.
0:46:43 > 0:46:45How does that sound so far? I'm not sure.
0:46:45 > 0:46:47We're going to give it a go.
0:46:47 > 0:46:48You're going to have to work with it.
0:46:48 > 0:46:50Come on, Porky, cheer up.
0:46:50 > 0:46:52It's not the end of the world. Wash your hands.
0:46:52 > 0:46:56I don't like sweet potato. I might let you have a jacket.
0:46:56 > 0:46:58But you know what, you're going to try this first.
0:46:58 > 0:47:01Before, Sheena would have given up, but, hopefully, getting Nyla
0:47:01 > 0:47:04involved in the cooking means she won't have to.
0:47:04 > 0:47:07She's even doing her own baked potato.
0:47:07 > 0:47:09Give it a good old stab, just be careful.
0:47:09 > 0:47:13These aren't Sheena's usual organic sweet potatoes.
0:47:13 > 0:47:17They're a supermarket swap that costs a fifth of the price.
0:47:17 > 0:47:18Tuna.
0:47:20 > 0:47:22Tastes just like the brand.
0:47:22 > 0:47:25Actually, Sheena, it's another supermarket-own swap,
0:47:25 > 0:47:28which is ?1.24 cheaper.
0:47:28 > 0:47:32Over a year, that's a saving of ?63.
0:47:32 > 0:47:35I think it smells really nice. What do you think? It looks good.
0:47:35 > 0:47:38It smells good and, hopefully, it will taste good.
0:47:38 > 0:47:41MICROWAVE PINGS
0:47:41 > 0:47:43There's only one way to find out and that's to dish it up.
0:47:43 > 0:47:44Here you are.
0:47:44 > 0:47:47Oh, thank you. No problem.
0:47:47 > 0:47:51Mm. Looks delicious. Thank you. Bon appetit.
0:47:55 > 0:47:57It's really nice. It's delicious, actually.
0:47:57 > 0:48:00Mum's impressed. But what about Nyla?
0:48:00 > 0:48:04I like the jacket potato. I like the tuna. OK.
0:48:04 > 0:48:07That's brilliant, that's a good start. So you can eat all of that.
0:48:07 > 0:48:10It was delicious, Sheena. I finished it all.
0:48:10 > 0:48:13It was a treat you cooking for me tonight. Thank you so much.
0:48:13 > 0:48:14No problem, any time, Mummy.
0:48:14 > 0:48:17And thank you very much for supporting me on this journey.
0:48:17 > 0:48:21I am really proud of you. Thank you.
0:48:21 > 0:48:23I'm sorry...
0:48:23 > 0:48:25You're crying.
0:48:25 > 0:48:27It's been an emotional end to the week,
0:48:27 > 0:48:30but, hopefully, a worthwhile one.
0:48:30 > 0:48:33God's blessed me with a good girl.
0:48:33 > 0:48:35I just feel grateful, man.
0:48:35 > 0:48:37You know, she's tried every food.
0:48:37 > 0:48:39And she's done everything with a positive spirit
0:48:39 > 0:48:41and I'm proud of her.
0:48:42 > 0:48:46She's really keen to do all this stuff so, hopefully, this is
0:48:46 > 0:48:50an opening for many cooking things and doing a lot of things together.
0:48:50 > 0:48:52I'm happy.
0:48:52 > 0:48:56With the food swaps at an end, Chris and Gregg are back in
0:48:56 > 0:49:00Wandsworth to meet Sheena and Erleen one last time.
0:49:00 > 0:49:03But have they shown a determined Sheena she can get the big
0:49:03 > 0:49:07taste she wants without spending a small fortune?
0:49:08 > 0:49:10She's a headstrong young lady,
0:49:10 > 0:49:13so, I mean she might reject things out of principle because it
0:49:13 > 0:49:17doesn't fit in with her lifestyle or the way she thinks you should live.
0:49:17 > 0:49:19So I don't think this might just be about
0:49:19 > 0:49:21flavour and planning and taste.
0:49:21 > 0:49:23This might be about, "I don't want to conform,
0:49:23 > 0:49:25"I don't want to do things like this."
0:49:25 > 0:49:27You know, this is complicated, isn't it? Tricky one.
0:49:27 > 0:49:29Do you want to get over there? I'd love to, yeah.
0:49:29 > 0:49:31Go and have a look. Have a chat with her.
0:49:33 > 0:49:35Well, come in.
0:49:35 > 0:49:38So, it's the moment of truth, isn't it? Moment of reckoning.
0:49:38 > 0:49:40We want to know how you got on.
0:49:40 > 0:49:43Tell me about the cooking and cooking one meal. Much easier.
0:49:43 > 0:49:46I preferred it more than doing the two separate meals.
0:49:46 > 0:49:47I don't have much time.
0:49:47 > 0:49:49You know, I've got a busy life,
0:49:49 > 0:49:52so having to cook one meal was more ideal for me.
0:49:52 > 0:49:53What about planning your meals?
0:49:53 > 0:49:55Because you go, "I'm a free spirit...
0:49:55 > 0:49:57"I don't do planning."
0:49:57 > 0:49:59It's Sheena's rules, isn't it?
0:49:59 > 0:50:04"If I run out of money, I do just, like, an IOU."
0:50:04 > 0:50:05So what about planning?
0:50:05 > 0:50:09I realised that I do like food from scratch.
0:50:09 > 0:50:10But it's, obviously, time consuming.
0:50:10 > 0:50:13So if I've got, like, a planner and I know what I'm doing,
0:50:13 > 0:50:16it doesn't feel like I'm working too much.
0:50:16 > 0:50:18So I am forced to do the planner,
0:50:18 > 0:50:21to have my home-made cooking.
0:50:21 > 0:50:22So how did you get on with the swaps?
0:50:22 > 0:50:25You know, it kind of, like, confused me and it also confused my
0:50:25 > 0:50:27taste buds because I'm used to a certain taste.
0:50:27 > 0:50:30When I go in a shop, I know I'm having my organics, blah, blah, blah.
0:50:30 > 0:50:32So the taste bud was going crazy.
0:50:32 > 0:50:35The brain was going... Everything was just... I was out of my depth.
0:50:35 > 0:50:38Would you like to know what you've been eating this week?
0:50:38 > 0:50:40Most definitely, yes. Come on, then. Let's have a look.
0:50:42 > 0:50:47Let me ask you about your wheat breakfast biscuits.
0:50:47 > 0:50:48Oh, disastrous.
0:50:48 > 0:50:50I didn't like the taste of it.
0:50:50 > 0:50:52No? Not at all. Tasteless.
0:50:52 > 0:50:53Put it this way...
0:50:53 > 0:50:57I feel like I'm in jail now. This is big-time punishment.
0:50:57 > 0:50:59Look, this is what we gave you. Oh, didn't like it.
0:50:59 > 0:51:02Let me just tell you something, the ones you were buying
0:51:02 > 0:51:05had 24 biscuits in for ?3.
0:51:05 > 0:51:09This one has got 24 biscuits in for ?1.49.
0:51:09 > 0:51:11I mean, that's a saving of ?1.51.
0:51:11 > 0:51:13Instead of actually buying wheat biscuits now,
0:51:13 > 0:51:18I think I might just leave it in total and just stick to some fruit.
0:51:18 > 0:51:22But what will Sheena decide to do about her branded soya milk
0:51:22 > 0:51:25that we didn't actually swap?
0:51:25 > 0:51:28Soya milk? How did you get on with that? The taste wasn't there.
0:51:28 > 0:51:30I usually get vanilla soya,
0:51:30 > 0:51:33so the vanilla makes the soya milk taste really good.
0:51:33 > 0:51:36But I couldn't taste the vanilla in this one.
0:51:36 > 0:51:37And you think we swapped it?
0:51:37 > 0:51:39Definitely.
0:51:39 > 0:51:41OK. No?
0:51:41 > 0:51:44Well, we didn't swap it. What's going on?
0:51:47 > 0:51:49What's going on? So this is the...
0:51:49 > 0:51:52vanilla soya milk that you buy? Yeah.
0:51:52 > 0:51:53That you used to like.
0:51:53 > 0:51:56I feel what happened was justifying myself,
0:51:56 > 0:52:00because I had that Weetabix, I think it just ruined my taste buds.
0:52:00 > 0:52:04I think I just shut down. Well, she may have a point.
0:52:04 > 0:52:06I think what should happen, you're right.
0:52:06 > 0:52:07I should just get something a bit...
0:52:07 > 0:52:09shop around for something a bit cheaper.
0:52:09 > 0:52:13You still like this a lot. Now I don't. Now you don't. Mm-mm.
0:52:13 > 0:52:16You're going to shop around and try and find a cheaper one. Cheaper one, yeah.
0:52:16 > 0:52:19How did you get on cooking the sweet potatoes?
0:52:19 > 0:52:20That was really good.
0:52:20 > 0:52:22That was delicious, as well. Really, really...
0:52:22 > 0:52:25I think out of... That was one of my best meals.
0:52:25 > 0:52:26It's really nice.
0:52:26 > 0:52:29It's delicious, actually. It tasted really nice.
0:52:29 > 0:52:32I believe there wasn't a swap there
0:52:32 > 0:52:34with the organic sweet potatoes.
0:52:34 > 0:52:35I know that taste.
0:52:35 > 0:52:38So you think we kept the sweet potato the same? Yes.
0:52:38 > 0:52:40You don't think we swapped them? No.
0:52:40 > 0:52:44Don't let me down. Sweet potato, be with me!
0:52:44 > 0:52:47These are non-organic...
0:52:47 > 0:52:49Oh, no. ..sweet potato.
0:52:50 > 0:52:53I'm getting messed up here. Messed up, big-time.
0:52:53 > 0:52:58A kilo of these potatoes is 89p. Wow!
0:52:58 > 0:53:04A kilo of your organic ones would be over ?4.
0:53:04 > 0:53:06And when you ate them, you loved them.
0:53:06 > 0:53:09Yeah, I loved them. Yeah, they were delicious. Really, really nice.
0:53:09 > 0:53:12This has got to be a serious message here. Definitely a keep.
0:53:12 > 0:53:15I'm going to keep those sweets. I like it when you call me sweets.
0:53:17 > 0:53:19Talking of sweet things...
0:53:19 > 0:53:21Which one are you getting? The organics.
0:53:21 > 0:53:23Why don't you change it to another one, to this one? Why?
0:53:23 > 0:53:27What's the difference? Mummy, the difference is the taste.
0:53:27 > 0:53:29I know they've been swapped.
0:53:29 > 0:53:32So, you definitely know they've been swapped. They were acceptable.
0:53:32 > 0:53:34Yeah, acceptable, yeah. Right, OK.
0:53:34 > 0:53:37Well, we didn't swap them. Oh, no!
0:53:37 > 0:53:40These are your... What is...?
0:53:40 > 0:53:42They're letting me down.
0:53:42 > 0:53:43..organic strawberries.
0:53:43 > 0:53:46You're paying ?2.95...
0:53:46 > 0:53:48Whoa!
0:53:48 > 0:53:52..for a 250g punnet. Whoa!
0:53:52 > 0:53:55Three quid?! Three quid.
0:53:55 > 0:53:57The price, I'm sweating underneath my armpits.
0:53:57 > 0:54:01I can't believe I've been doing this, do you know what I mean?
0:54:01 > 0:54:04Replacing the strawberries with value supermarket strawberries
0:54:04 > 0:54:08could bank Sheena over ?90 a year.
0:54:08 > 0:54:09What are we going to do with the strawberries?
0:54:09 > 0:54:12Are we going to stay with the organic ones? No way. No way.
0:54:12 > 0:54:15Are you sure? Yeah, definitely. Thank the Lord!
0:54:15 > 0:54:19Many people choose to buy organic produce for the environmental reasons.
0:54:19 > 0:54:22But Sheena's been buying it for taste alone
0:54:22 > 0:54:26and she's discovered most of the time she can't tell the difference.
0:54:26 > 0:54:29But what about those big-brand swaps?
0:54:29 > 0:54:32The taste in the lentil soup is really nice and my daughter
0:54:32 > 0:54:34couldn't taste the difference with the tomato soup.
0:54:34 > 0:54:38They're both cheaper. OK. 60p and 55p respectively. Wow.
0:54:38 > 0:54:42You were spending ?1.75.
0:54:42 > 0:54:45These are 40p. Oh, no!
0:54:46 > 0:54:48It's a bigger bar.
0:54:48 > 0:54:53Which just over the course of a year is ?91. Whoa!
0:54:53 > 0:54:59That's 83p cheaper. What? No way! That's a saving of ?660.
0:54:59 > 0:55:03If she stuck with the swaps on these six items alone,
0:55:03 > 0:55:06Sheena would save over ?1,000 a year.
0:55:06 > 0:55:08Mission accomplished. I do feel, some of the time here
0:55:08 > 0:55:11that I have landed on another planet, most certainly.
0:55:11 > 0:55:14Some of these swaps have been extraordinary.
0:55:14 > 0:55:16Most of the swaps have been a real hit,
0:55:16 > 0:55:19but how do the final figures add up?
0:55:19 > 0:55:23When Gregg and Chris first met her, Sheena was spending over
0:55:23 > 0:55:26three times the national average on her food bills.
0:55:26 > 0:55:31You were actually spending, for you and Nyla, just over ?113 a week.
0:55:31 > 0:55:33Oh, my God. Mm.
0:55:33 > 0:55:39Which is a lot of money. Yes, I know. 62% of that was on organic.
0:55:39 > 0:55:41Yeah, on the meats. Foods.
0:55:41 > 0:55:48If you embrace these swaps, you would save ?56.96 a week.
0:55:48 > 0:55:52Wow, that is really good. That is a wow.
0:55:52 > 0:55:56Chris and Gregg's swaps have knocked 50% off Sheena's food bill.
0:55:56 > 0:55:59You guys have really nailed it.
0:55:59 > 0:56:02Should I tell you how much that comes to a year? Yeah.
0:56:02 > 0:56:07That's a saving of ?2,961. Wow!
0:56:07 > 0:56:12That's a massive yearly saving, and the great thing is Sheena's
0:56:12 > 0:56:16so-called expensive palate hasn't lost out taste-wise.
0:56:16 > 0:56:21Really good. And to be fair, I struggled tasting the difference.
0:56:21 > 0:56:24So I'm definitely going this way. Definitely, definitely.
0:56:24 > 0:56:28Yeah, I just think, what was I really doing? I've been wasting my time.
0:56:28 > 0:56:31I'm not tempted at all to slip back to old habits, so there's no need
0:56:31 > 0:56:35for me to be spending so much money on an item that I can get cheaper.
0:56:35 > 0:56:39Just what mum Erleen's been saying all along.
0:56:39 > 0:56:43Well, I'm going to try and keep Sheena under control of her spending.
0:56:43 > 0:56:47I'll be checking up on her every so often and speaking to her.
0:56:47 > 0:56:49I might even go shopping with her sometimes.
0:56:49 > 0:56:50No, not shopping.
0:56:50 > 0:56:53Me and her shopping, it's just like...
0:56:53 > 0:56:54Oh!
0:56:54 > 0:56:57So, what do you make? Another job well done there, I think.
0:56:57 > 0:57:00They're cooking together as a family, eating together.
0:57:00 > 0:57:04Nyla's trying new foods, and Sheena, the self-styled freestyler,
0:57:04 > 0:57:06is now actually planning and enjoying it.
0:57:06 > 0:57:09Just a little matter of the bet. I won it! What? No.
0:57:09 > 0:57:13I said 60, you said 45. We saved ?56 and a few pence.
0:57:13 > 0:57:15That means I won, doesn't it? No, it doesn't.
0:57:15 > 0:57:17That makes me the winner, doesn't it? It isn't, is it?
0:57:17 > 0:57:21Of course it is. That's not right. Yeah. Well, it might not be right.
0:57:21 > 0:57:23But it is certainly the facts. Add it up again.
0:57:23 > 0:57:25HE LAUGHS I demand a stewards' inquiry!